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(article, Culinate staff)
Everybody loves the recent New York Times chocolate-chip-cookie article, right? Not Marion Nestle, who pointed out that the article's accompanying recipe yields cookies a whopping five inches in diameter, with more than 500 calories each. (That's a quarter of the recommended daily caloric allowance for most folks, in case you're keeping track.) Also left unanswered: The article claims that one of the secrets to a great chocolate-chip cookie is to let the dough sit for 36 hours before baking. Granted, the heat of a hot oven will activate the chemical leaveners called for in the recipe, but will 36 hours in the fridge kill any other leavening potential?